Prepare rice per directions on package, substituting vegetable stock for water.
Heat a large sauté pan over medium-high heat. Add coconut oil, onion, celery, red pepper and sauté for 2-3 mins.
Add in carrot and garlic. Continue to sauté for another 2-3 mins.
Add in beans, cooked rice, salt and pepper to taste.
For the Pesto, place all ingredients in a high-speed blender and run until smooth, scraping down the sides as necessary. Depending on preferred consistency, add a little water (1 tbsp at a time).
Drizzle pesto over bean and rice bowls before serving.
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